If you are craving a meal that’s vibrant, nourishing, and surprisingly simple to whip up, you’ve got to try this Hard Boiled Egg and Avocado Quinoa Bowl Recipe. It’s a delightful combination of creamy avocado, fluffy quinoa, and perfectly cooked hard boiled eggs, rounded out with fresh veggies and a bright lemony dressing. This bowl isn’t just satisfying, it’s also packed with wholesome ingredients that fuel your day with protein, healthy fats, and fiber, making it a perfect choice for any meal. Whether you’re looking for a quick lunch or a light dinner, this recipe hits all the right notes and becomes a go-to you’ll want to share with everyone you know.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential for creating the perfect balance of flavors, textures, and colors in your Hard Boiled Egg and Avocado Quinoa Bowl Recipe. Each component plays a crucial role in delivering a dish that is as beautiful as it is delicious.
- 2 large eggs: The star protein source, providing creamy, rich bites when sliced.
- 1 ripe avocado: Adds smooth creaminess and healthy fats to keep you energized.
- 1 cup cooked quinoa: A fluffy, nutty base that makes this bowl hearty and filling.
- 1/4 cup cherry tomatoes, halved: Bursts of sweetness and vibrant color.
- 1/4 cup cucumber, diced: Fresh, crisp texture that lightens the bowl.
- 1 tablespoon lemon juice: Provides a bright, zesty note to enhance all the flavors.
- 1 tablespoon olive oil: Adds richness and helps the dressing coat everything perfectly.
- Salt and pepper to taste: Essential seasonings to bring out the best in each ingredient.
- A handful of fresh cilantro or parsley, chopped: Adds an herbal freshness that lifts the entire dish.
- Optional: a pinch of red pepper flakes for a spicy kick: Takes this bowl up a notch for those who love a little heat.
How to Make Hard Boiled Egg and Avocado Quinoa Bowl Recipe
Step 1: Perfectly Hard Boil the Eggs
Start by placing your eggs in a pot and covering them with cold water. Bringing them to a boil over medium-high heat sets the stage for perfectly cooked eggs. Once boiling, promptly remove the pot from heat, cover it, and let the eggs rest for 9 to 12 minutes, depending on whether you prefer a slightly softer or firm yolk. This gentle carryover cooking ensures the eggs are cooked evenly without that dreaded grey ring.
Step 2: Prepare the Creamy Avocado
While the eggs are doing their thing, slice your ripe avocado in half. Remove the pit and scoop the flesh into a bowl. A quick mash with a fork will give you a smooth, creamy texture that contrasts beautifully with the fluffy quinoa and the crisp vegetables coming up next.
Step 3: Combine the Quinoa and Vegetables
In a large mixing bowl, toss together the cooked quinoa, these juicy, halved cherry tomatoes, and the diced cucumber. This trio forms a fresh, colorful, and textured base for your bowl that’s both visually appealing and nutritious.
Step 4: Mix in the Avocado
Add your mashed avocado to the quinoa and veggies. Give everything a good mix until the avocado is well distributed, turning the mix into a creamy, flavorful salad that’s ready to meet the eggs.
Step 5: Cool and Slice the Eggs
Once the cooking time is up, transfer the eggs into a bowl of ice water for about 5 minutes. This cooling step stops the cooking process and makes peeling a breeze. After peeling, slice each egg lengthwise, so you get those beautiful ovals that make each bowl look gourmet.
Step 6: Whisk the Dressing and Toss
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. This simple dressing is the magic touch that ties all the elements together. Pour it over the quinoa, avocado, and veggie mix, tossing gently so every bite is bursting with flavor.
Step 7: Assemble Your Bowls
Distribute the quinoa mixture evenly into serving bowls and top each one with your sliced hard boiled eggs. The sight of creamy avocado mingling with vibrant quinoa and perfectly sliced eggs is as inviting as it tastes.
Step 8: Add Final Touches
Sprinkle chopped fresh cilantro or parsley over the top for a burst of herbal brightness. If you’re feeling adventurous, finish with a pinch of red pepper flakes for a lively hint of spice that complements the mellow flavors perfectly.
How to Serve Hard Boiled Egg and Avocado Quinoa Bowl Recipe
Garnishes
Fresh herbs like cilantro or parsley aren’t just for looks—they add an almost citrusy freshness that brings the whole bowl alive. A squeeze of extra lemon or a dash of red pepper flakes also makes great garnishes, giving you control over the acidity and heat with each serving.
Side Dishes
Pair this bowl with some light, crusty bread or pita to scoop up every last bit, or serve alongside a simple green salad dressed in a tangy vinaigrette to keep things bright and refreshing. A chilled glass of sparkling water with a lemon wedge also complements the fresh flavors beautifully.
Creative Ways to Present
Use clear glass bowls or jars to layer the quinoa mixture and eggs, making a stunning visual presentation perfect for picnics or meal prep. You could also line a large platter with greens and artfully arrange the bowl’s components in sections for a vibrant, shareable feast experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the quinoa mixture and hard boiled eggs separately in airtight containers in the fridge. This keeps everything fresh and prevents the avocado from browning too quickly. The bowl usually stays fresh for up to 2 days.
Freezing
Although quinoa freezes well, avocado tends to lose its creamy texture, and hard boiled eggs can become rubbery after freezing. For best results, avoid freezing this particular bowl recipe to maintain its fresh, vibrant qualities.
Reheating
Reheat the quinoa mixture gently in the microwave or on the stove, but add the avocado and egg slices fresh just before serving. This keeps the avocado creamy and the eggs perfectly tender, preserving the delightful texture contrasts that make this dish special.
FAQs
Can I use brown rice instead of quinoa?
Absolutely! Brown rice provides a similar hearty texture, though it’s a bit chewier and less nutty than quinoa. Just be sure it’s fully cooked and cooled before mixing with the avocado and veggies.
How do I know when the eggs are perfectly cooked?
Letting your boiled eggs sit, covered, off the heat for about 9-12 minutes strikes the perfect balance. For a slightly softer yolk, aim for 9 minutes, and for fully firm yolks, go closer to 12 minutes.
Can I add other vegetables to the bowl?
Definitely! Feel free to toss in diced bell peppers, shredded carrots, or even some steamed greens for extra nutrients and color. Just make sure to adjust seasonings accordingly.
Is this recipe suitable for meal prep?
Yes, this Hard Boiled Egg and Avocado Quinoa Bowl Recipe is excellent for meal prep if you keep ingredients like the avocado and eggs separate until serving. This approach preserves freshness and texture, making weekday lunches a breeze.
What’s a good alternative to avocado?
If avocado isn’t your favorite, try adding a few spoonfuls of hummus or a dollop of Greek yogurt instead. Both will add creaminess and a touch of protein to the bowl.
Final Thoughts
This Hard Boiled Egg and Avocado Quinoa Bowl Recipe has quickly earned a special place in my kitchen for its ease, nutrition, and incredible flavors. I love how versatile and vibrant it is, turning simple ingredients into something truly satisfying. Give it a try soon—you might just find that it becomes one of your favorite go-to meals too!
Print
Hard Boiled Egg and Avocado Quinoa Bowl Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 12m
- Total Time: 0h 22m
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A nutritious and satisfying Hard Boiled Egg and Avocado Bowl combining creamy avocado, protein-rich eggs, and fresh vegetables with quinoa, dressed in a zesty lemon-olive oil dressing. Perfect for a healthy breakfast or light lunch.
Ingredients
Eggs and Avocado
- 2 large eggs
- 1 ripe avocado
Quinoa Salad
- 1 cup cooked quinoa
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
Dressing and Garnish
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- A handful of fresh cilantro or parsley, chopped
- Optional: a pinch of red pepper flakes for a spicy kick
Instructions
- Hard Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it, and let the eggs sit for 9-12 minutes depending on the desired firmness.
- Prepare the Avocado: While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth and creamy.
- Combine Quinoa and Vegetables: In a large bowl, mix together the cooked quinoa, halved cherry tomatoes, and diced cucumber.
- Mix Avocado into Quinoa: Add the mashed avocado to the quinoa mixture and stir well until fully combined.
- Cool and Slice Eggs: After cooking, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Then peel and slice them lengthwise.
- Prepare Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour this over the quinoa and avocado mixture and toss to coat evenly.
- Assemble the Bowl: Divide the quinoa and avocado salad into serving bowls, then top with sliced hard boiled eggs. Sprinkle with chopped fresh cilantro or parsley.
- Add Heat if Desired: Finish with a pinch of red pepper flakes for some spice, if using.
Notes
- Cooking times for eggs may vary slightly based on altitude and egg size; adjust as needed.
- Use ripe avocado for a creamy texture, avoiding overly soft or underripe ones.
- Quinoa can be cooked ahead of time and stored in the refrigerator for quick meal prep.
- For extra protein, consider adding a handful of nuts or seeds to the bowl.
- Red pepper flakes are optional and can be omitted for a milder flavor.
